Smashed Alfredo potato salad

[jcallaghan]

https://www.instagram.com/reel/C8hGr3dMCPP

Ingredients

• 1 lb baby potatoes
• rosemary lemon olive oil
• 1 tbsp ranch seasoning
• 1 tbsp sea salt
• Fresh herbs (optional, for garnish)
• 8 chicken tenders shredded
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan
• 1/4 cup chicken broth
• 165g Philadelphia light soft cheese
• 1 cup of chopped broccoli (blanched or cooked to your liking.
• 1/4 cup light double cream
• 1 tbsp cracked pepper
• 1 tbsp garlic granules

Instructions
Boil the Potatoes:
Place the baby potatoes in a pot and cover with water. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender about 10-15 minutes. Drain and let them cool slightly.

Smash the Potatoes:
Preheat your air fryer to 205°C.
Place the potatoes on a cutting board or baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten it but keep it in one piece.

Air Fry the Potatoes:
Arrange the potatoes in a single layer in the air fryer basket. You might need to do this in batches depending on the size of your air fryer.

Season the Potatoes:
Spray or drizzle the oil, and add raunch seasoning and sea salt.
Cook for 20 minutes at 180°, flipping halfway through, until the potatoes are crispy and golden brown.

Whilst that’s cooking to a bowl add the shredded chicken, broccoli, Parmesan, cheddar cheese, chicken broth, soft cheese, garlic granules and cracked pepper
Mixed well till everything is combined.

Remove potatoes from the air fryer transfer to a serving platter with the Alfredo sauce and mix well till everything is coated.
Garnish with fresh herbs if desired, and serve immediately.